A tangy and peppery salad combining fresh arugula leaves with cherry tomatoes and pine nuts.

Scale

2 cups fresh arugula leaves

1/2 cup cherry tomatoes, halved

1/4 cup shaved Parmesan cheese

1/4 cup toasted pine nuts

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

Salt and freshly cracked black pepper

Thoroughly wash and dry arugula leaves.

Combine arugula, cherry tomatoes, Parmesan cheese, and pine nuts in a bowl.

Drizzle olive oil and lemon juice over the mixture and toss gently.

Season with salt and pepper, and serve immediately.

Store undressed salad in an airtight container for up to 2-3 days.

Add dressing only before serving to maintain crispness.

Keywords: arugula salad, peppery arugula, quick salad recipe